31results about How to "Reduce food waste" patented technology

A food expiry label includes a layer of material (such as a water-swollen mammalian gelatine) that undergoes a phase transition (such as from solid to liquid) upon exposure to bacteria or fungi that result in food spoilage. The label may incorporate a tactile surface that the user can feel underneath the layer of gelatine once the gelatine has changed from solid to liquid. Thus a user can detect when a foodstuff is likely to have spoiled or been on the shelf for a predetermined period simply by feeling the label.

The device for treating food wastes comprises a housing which includes a feeding port formed at an upper side of the same for feeding food wastes, a drainage port formed at one side of a lower surface of the same for discharging leachate separated from the fed food wastes, and a discharge hole formed at the other side of the lower surface of the same for discharging dehydrated remnants among the food wastes; an inner casing which is installed at a certain distance from an inner wall of the housing and includes a drainage net installed at an upper side for discharging water fed together with the food wastes, a drum which is installed at a center of the same and has a plurality of wall surface blades at an inner circumferential surface, and a dehydration net installed at a lower side of the same for discharging leachate; a grinding screw which is vertically installed at an inner side of the inner casing and includes a plurality of screw blades installed at an outer circumferential portion and contacting with a wall surface blade of the drum, and the dehydration net.

Various mechanisms for reducing food waste in a food waste disposer are disclosed. In each of the reduction mechanisms, structures are provided for shearing food waste as it passes through or past a rotating shredder plate of the disposer. In one embodiment, the reduction mechanism has a rotatable plate coupled to a rotational source and positioned for rotation relative to an inner wall of a stationary ring. The plate has a fixed lug attached to the rotatable plate and has a movable lug attached to the rotatable plate. In another embodiment, the reduction mechanism includes a rotatable plate coupled to a rotational source and a stationary plate disposed adjacent the rotatable plate. The stationary plate or impeller defines a plurality of apertures therethrough. At least one first portion of the rotatable plate or impeller shears over at least some of the apertures in the stationary plate to shear the food waste.

A food cutting guide comprising a base for supporting and cutting food, said base having first and second planar surfaces, a peripheral edge, and a plurality of cutting grooves formed in at least one of the planar surfaces to facilitate and guide the movement of a food cutting utensil in cutting the food, and at least one centering guide disposed inwardly from said peripheral edge on at least the planar surfaces having said cutting grooves; wherein said at least one centering guide facilitates the placement of the food in the center of the cutting surface; and wherein said plurality of cutting grooves are equally spaced to facilitate cutting equal size slices of food.

The inventive food holding apparatus comprises a holding area that accommodates food and warms the food with heat radiated by a bottom surface and with warm convection air. Part of the convection air forms an air curtain having a Bernoulli effect that removes excess moisture from the external surface of the food and maintains the food in a warm, crisp condition. The apparatus conditions food to attain a biologically safe noncooking temperature and to retain its freshly cooked texture and internal moisture for more than two hours. This lets restaurants serve the food longer to its customers, allowing efficient batch cooking and significantly decreasing food waste.

A valve assembly for use on a food storage container including an opening formed in the lid member, at least one air hole formed adjacent thereto, a valve member extending through the lid opening having a portion thereof extending over the at least one air hole when the valve member is in its closed position, the valve member being movable to an open position wherein the portion of the valve member extending over the at least one air hole is at least partially uncovered from the at least one air hole when a vacuum is generated within the storage container, and a vacuum release button engageable with the valve member and movable from a first position wherein the valve member remains in its closed position to a second position wherein the valve member is moved to its open position for releasing the vacuum generated within the storage container.

The invention discloses an anti-waste self-help dining system for monitoring the weight residual food. A dish storage entrance is formed in a side surface of a cabinet body; a control panel is arranged on the side surface of the cabinet body; a dining card display screen, a dining card recognition area and a dish outlet are arranged on the front end surface of the cabinet body; a dish storage mechanism corresponding to the dish storage entrance, a dish push-out mechanism corresponding to the dish outlet, a dish transferring mechanism positioned above the dish storage mechanism and the dish push-out mechanism, and a PLC arranged on the rear side inside the cabinet body are arranged inside the cabinet body through a bracket; a weighing mechanism is arranged outside the cabinet body, is connected with the PLC through a lead, and is used for weighing used dishes and used for transmitting weighing information into the PLC for storage. By adopting the anti-waste self-help dining system, dishes can be sequentially dispatched to diners after dining cards are wrapped, and the weight of the residual food of the diners after dining can be monitored, so that the problem that food can be wasted as people overestimate the appetite in self-help dining can be solved, the diners can form a good food saving habit, and the purpose of saving food in self-help dining can be achieved indeed.

A method and apparatus for the detection of Acrylamide precursors in raw potatoes including: illuminating at least one region of a raw potato's surface with an illumination beam; measuring the intensity of light scattered by the potato; generating a detection signal based on the measured intensity of scattered light; comparing the detection signal to a predefined threshold; and classifying the potato as having a high Acrylamide precursor concentration if the detection signal exceeds the predefined threshold.